Yeast Free Paleo Sweet Potato Biscuits

Fluffy, golden-edged biscuits that skip the yeast entirely — and honestly, you won't miss it for a second. The lift here comes from baking soda and cream of tartar working together, giving you that tender, bready texture without any fermentation or rising time. Mashed sweet potato keeps the dough moist and adds a subtle natural sweetness that pairs beautifully with the nuttiness of almond flour. Coconut oil and a touch of maple syrup round everything out, making these feel indulgent without a single ingredient that could cause a yeast-related flare-up. The tapioca starch is the secret weapon — it binds the dough and gives the edges that satisfying, slightly crisp finish. These come together in one bowl, bake up in under 20 minutes, and firm into perfect little rounds as they cool. Serve them warm alongside soup, pile on some almond butter, or just eat one plain off the baking sheet — no judgment.

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